Makeover Out-on-the-Range Cookies Recipe
Makeover Out-on-the-Range Cookies Recipe photo by Taste of Home

Makeover Out-on-the-Range Cookies Recipe

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To reduce the fat, they replaced the shortening with about half the amount of butter, substituted two egg whites for one of the eggs and used only half the peanut butter, substituting the reduced-fat variety. They also cut the amount of chocolate chips in half and switched to miniature chips so they would be better distributed in the dough. They cut back on the amount of sugar in the original recipe, too. And finally, they added a bit of cornstarch to keep the cookie's melt-in-your-mouth texture.
TOTAL TIME: Prep: 25 min. Bake: 15 min.
MAKES:42 servings
Healthy Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 25 min. Bake: 15 min.
MAKES: 42 servings


  • 6 tablespoons butter, softened
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 1 egg
  • 2 egg whites
  • 1/2 cup reduced-fat peanut butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon butter flavoring, optional
  • 1-1/2 cups all-purpose flour
  • 1 cup quick-cooking oats
  • 1/4 cup cornstarch
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup miniature semisweet chocolate chips

Nutritional Facts

One serving (1 cookie) equals 103 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 93 mg sodium, 16 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.


  1. In a large bowl, beat butter and sugars until crumbly. Beat in the next five ingredients. Combine dry ingredients; gradually add to the creamed mixture and mix well. Stir in chips.
  2. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 325° for 12-14 minutes or until golden brown. Remove to wire racks to cool. Yield: 3-1/2 dozen.
Originally published as Makeover Out-on-the-Range Cookies in Light & Tasty August/September 2004, p22

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Reviewed Jul. 1, 2011

"Great recipe, the cookies were moist and had a nice consistency. Definitely will make again, my husband and I enjoyed them very much."

Reviewed Apr. 6, 2011

"These are great and have become one of our new favorite cookies. I use a 1/2 C. regular sugar and 1/4 C. Splenda for both the white sugar and the brown sugar. It helps lower the total sugar content without comprising the taste and texture. My husband and I are both on Weight Watchers and these are a tasty treat. It's not easy "healthifying" baked goods, especially cookies, but if you need to lower your sugar and fat intake, give these goodies a try. I think you'll like them a lot."

Reviewed Apr. 1, 2011

"This batter is so addicting and yummy! The cookies are good out of the oven but they're best eaten when cooled."

Reviewed Feb. 9, 2010

"I've been making this recipe for my husband & many others since I found it in the L&T magazine. He loves them & so does everyone else! They are chock full of healthy ingredients--I use natural peanut butter & Splenda. They're wonderful!"

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